Earlier in the day I thawed out a box of puff pastry (16/17oz) 2 sheets. Roll one sheet out until it’s 1/2 to a 1/4 inch thin. Set aside on a greased cookie sheet (or a cookie sheet covered in parchment, which is what I used) and roll out the other piece of pastry. You’ll want the stretchier, biggest piece for the top.

You’ll then layer your slices. Add a layer of potatoes to the pastry dough on the cookie sheet. Leave enough room at the edge for sealing later. Season with sprinkles of thyme, garlic salt and pepper.

On top of the the first layer of potatoes and seasoning, add a layer of apples and shallots.

Then add a layer of cheese and more seasonings. The seasoning measurement is really up to you and how flavorful you like it. I like flavor, so I kept sprinkling.

Repeat all layers again until you use up almost all your potato, apple, shallot, and cheese. Don’t add the second piece of puff pastry- that’s for the big finish!

I had two layers, almost three.

Slightly beat one egg. Brush the edges of both pastry pieces with a little egg. Save the leftover egg for later.

The Big Finish – Lay you other puff pastry crust on top of your layers.

Seal the edges and brush the top of the pastry with the leftover egg.

Voila!
I laughed because it kind of looks like a mammoth ravioli!

Bake for 30-40 minutes or until golden and puffy.

Then it’s ready!

We had ours with a warm lentil salad and a spicy mustard based dressing and glass of stout ale.